Creamy Pumpkin Bisque (Gluten Free)
This Mexican spiced pumpkin bisque is perfect for a starter or main dish for lunch or a light dinner.
Equipment
- 1 5 quart saucepan with lid
- 1 emulsion blender, Vitamix, or other blender
Ingredients
- 2 cups roasted pumpkin or pumpkin puree or substitute roasted or chopped butternut squash
- 4¾ cups water or broth, gf
- 2 stalks celery, minced
- 1 large onion, diced
- 1 large clove garlic, minced
- 2 small 2 small carrots, minced
- ½-1 jalapeño, seeded and membrane removed, diced optional, omit for less spice
- 1 whole dried red chili pepper, gf optional, omit for less spice
- 2 tbsp orange juice
- 1½ tbsp olive oil
- ½ teaspoon dried thyme, gf
- ½ teaspoon paprika, gf
- ½ teaspoon dried oregano, gf
- ½ teaspoon fennel or anise seed, gf
- 1 teaspoon ground coriander, gf
- ½ teaspoon cumin, gf
- 1½ teaspoons chili powder, gf
- 1 teaspoon Kosher salt if using broth, start with ½ teaspoon Kosher salt
- Pepper to taste
- handful of cilantro leaves, minced
- 1½-2 oz. goat cheese optional
- ¼-½ cup heavy cream or half and half
Instructions
- In a 5 quart saucepan, add the pumpkin pieces or puree, water, celery, onion, garlic, carrots, jalapeño (optional), whole red chili pepper (optional), olive oil, and orange juice. Add the thyme, paprika, oregano, fennel seed, coriander, cumin, chili powder, and salt. Cover and simmer for 25 - 30 minutes or until the vegetables are soft. Remove from the burner.
- Remove the whole red pepper or chop it up to add some into the soup. Use an emulsion blender or a Vitamix to puree the soup until very smooth. Add the minced cilantro and puree for a minute more. Cover to keep hot.
- When ready to serve, reheat until the soup is the temperature you like. Remove from the burner and stir in the goat cheese (optional) and cream. Add more salt and pepper to taste. Garnish the soup tureen or bowls with chili powder, minced green onion, cilantro, or roasted pumpkin seeds.
Notes
This soup can either be made with or without the spiciness. If you prefer little or no spice, omit the whole red chili pepper and the jalapeño. If you like a lot of spice, use them both. For just a little, just pick one of the two to use, either the diced jalapeño or the whole red chili pepper. 